Gluten Free Lasagna Recipe – Mexican Themed

Looking for a gluten free lasagna recipe? I have a delicious one to share with you and it is filled with Mexican flavors that will fill your soul whole.

As you know, I have Hashimoto’s Disease and try to eat gluten free as often as possible. I lean on this gluten free lasagna recipe quite often and nobody in my family complains.

I think we have entered a stage in life where pasta dishes are pretty easy to make gluten free. Do you agree? Italian numbers are pretty simple to swap out. In fact, most time, my family can’t even tell the difference when I secretly make the switch.

Gluten Free Lasagna Recipe – Mexican Themed

However, this gluten free lasagna recipe is different because I use corn tortillas as the base and not noodles. It truly has a different vibe. Super fun! Here’s the recipe! Hope you enjoy!!

Yields:  12 servings

Prep: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Gluten Free Lasagna Recipe Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning (Gluten Free)
• 1 16 oz can refried beans
• 1 can enchilada sauce (or 2 1/3 cups homemade)
• 2 cups shredded Mexican cheese
• 3 tomatoes, diced
• 1 medium onion, diced
• 18 white corn tortillas, cut in half

Optional toppings: shredded lettuce, diced tomatoes, cilantro, sour cream, guacamole, salsa

Gluten Free Lasagna Recipe Directions:

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, cook diced onion, and brown ground beef. Drain off excess grease, then stir in contents of taco seasoning packet. Set aside.

In a 9×13 casserole dish, spread a thin layer of enchilada sauce evenly on the bottom. Layer tortilla halves, so straight edges line up along the outer edge of the dish. Continue layering to fill any gaps (it’s ok if there is some overlap).

Continue layering the lasagna in the following order (saving enough of each ingredient to form a second layer):  refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes. You may then sprinkle on fresh cilantro and/or black olives if you wish before starting the next layer.

With the second half of ingredients, start the next layer as follows: tortillas, refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes (optional fresh cilantro and/or black olives).

Top with a final layer that includes tortillas, a light layer of enchilada sauce and shredded cheese.

Bake in preheated oven for 30-35 minutes or until cheese is melted and tortillas have slightly crisped.  Allow lasagna to cool for 5 minutes before serving.

Serve with your choice of toppings: sour cream, guacamole, salsa fresh cilantro, shredded lettuce, fresh tomatoes, etc.

What do you think about this gluten free lasagna recipe? For dessert, try these gluten free cupcakes.

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Gluten Free Lasagna Recipe

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Ingredients

• * 1 lb ground beef
• * 1 packet taco seasoning (Gluten Free)
• * 1 16 oz can refried beans
• * 1 can enchilada sauce (or 2 1/3 cups homemade)
• * 2 cups shredded Mexican cheese
• * 3 tomatoes, diced
• * 1 medium onion, diced
• * 18 white corn tortillas, cut in half

Instructions

1. Preheat oven to 350 degrees F. 
2. In a large skillet over medium-high heat, cook diced onion, and brown ground beef. Drain off excess grease, then stir in contents of taco seasoning packet. Set aside.
3. In a 9x13 casserole dish, spread a thin layer of enchilada sauce evenly on the bottom. Layer tortilla halves, so straight edges line up along the outer edge of the dish. Continue layering to fill any gaps (it’s ok if there is some overlap).
4. Continue layering the lasagna in the following order (saving enough of each ingredient to form a second layer): refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes. You may then sprinkle on fresh cilantro and/or black olives if you wish before starting the next layer. 
5. With the second half of ingredients, start the next layer as follows: tortillas, refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes (optional fresh cilantro and/or black olives).
6. Top with a final layer that includes tortillas, a light layer of enchilada sauce and shredded cheese.
7. Bake in preheated oven for 30-35 minutes or until cheese is melted and tortillas have slightly crisped. 
8. Allow lasagna to cool for 5 minutes before serving.
9. Serve with your choice of toppings: sour cream, guacamole, salsa fresh cilantro, shredded lettuce, fresh tomatoes, etc.

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

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